Scientists develop packaging that change color when the booty fish

Scientists develop packaging that change color when the booty fish


Technology uses properties of purple cabbage and updates the conditions of food in real time




Embrapa scientists in collaboration with the University of Illinois, in Chicago, in the United States, A package that changes color based on the quality of food for consumption.

The developed system uses natural pigments extracted from purple cabbage and The color is changing according to the chemical interaction between the compounds issued during deterioration and the packaging material.

In laboratory tests, the blanket presented great results, Change the purple in blue as it monitors the freshness of a cotytum fillet.

According to the researchers, after 24 hours, the color became less intense and, after 48 hours, blue tones appeared. After 72 hours, the blue color reported the deterioration of the stored fish fillet, without the need to open packaging.



Photos Register Experiment with blanket indicating the quality of the food for consumption

According to Embrapa, The material will still be subjected to multiple tests to make sure it reacts correctly with other foods and not only with fish.

“Therefore, it is considered an alternative for the development of Nanofibras for various applications. If combined with anthocyanins, Nanofibras have a significant ability to monitor the changes of pH, detect the production of ammonia and volatile amines and identify the growth of bacteria. These indicators are essential to report the deterioration of products such as fish and seafood“Distactive expert on nanotechnology Luiz Henrique Capparelli Matose.

Source: Terra

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